Curing Meat

Ingredients

• 1 peck common salt
• small quantity saltpetre
• sugar

Directions

1. Rub salt between every muscle and under every flap of the meat.

2. Lay hams rind-side down in a container.

3. Heat salt in a frying pan and place it at the bottom of the container.

4. Boil and skim the brine to reuse it as long as scum rises.

5. Adjust sugar and salt proportions based on desired saltiness.